Tamales Recipe
These authentic Mexican tamales feature tender, fluffy masa wrapped around savory salsa verde chicken filling—a traditional dish perfect for celebrations, holidays, or whenever you want to fill your kitchen with delicious aromas. Prep Time: 45 minutes (plus 30 minutes soaking husks) | Cook Time: 2 hours | Total Time: 3 hours 15 minutes | Servings: 24 tamales
Ingredients
Instructions
Soak your dried corn husks in hot water for at least 30 minutes until soft and pliable. Weight them down with a plate so they stay submerged. While they soak, prepare your masa and filling.
In a large bowl, combine the masa harina, warm broth, vegetable oil, baking powder, and salt. Beat with an electric mixer for about 5 minutes until light and fluffy—the consistency should be like thick, spreadable peanut butter.
Test your masa: drop a small piece into a glass of cold water. If it floats, it’s perfect. If it sinks, beat for another few minutes and add a tablespoon more oil. This step is crucial for light, fluffy tamales.
In a separate bowl, mix the salsa verde with the shredded chicken. Taste and adjust seasoning—this should be flavorful on its own.
Remove corn husks from water and pat dry. Take one husk (smooth side up, wide end toward you) and spread 2-3 tablespoons of masa in the center, leaving 2 inches at the bottom and 1 inch on the sides. Spread it about 1/4 inch thick.
Spoon about 2 tablespoons of chicken mixture down the center of the masa. Don’t overstuff—less is more here. Sprinkle with a bit of cheese, a few olive slices, and cilantro.
Fold the long sides of the husk together so the masa edges meet and seal. Fold the narrow top end down, then fold the bottom up. The masa will seal around the filling as it steams.
Set up your steamer: fill the bottom pot with water (not touching the basket), line the basket with extra corn husks, then stand tamales upright with open ends up. Pack them somewhat snugly so they support each other.
Cover tamales with more husks and a damp kitchen towel, then lid. Steam over medium heat for 1.5 to 2 hours, checking occasionally to add more hot water if needed.
Tamales are done when the masa pulls away cleanly from the husk. Let them rest for 10 minutes before unwrapping—this helps them firm up. Serve hot with extra salsa, Mexican crema, or your favorite toppings.
Calories: 125
Carbohydrates: 12g
i id="instruction-step-13" class="whitespace-normal break-words">Protein
Protein: 6g
Fat: 6g
Fiber: 2g
i id="instruction-step-16" class="whitespace-normal break-words">Sodium
Sodium: 240mg
i id="instruction-step-17" class="whitespace-normal break-words">Calcium
Calcium: 65mg (7% DV)
Iron: 1mg (6% DV)
Beat the masa for a full 5 minutes until fluffy. This is the secret to tender tamales, not dense ones.
Do the float test—properly beaten masa will float in water.
Don’t overstuff the tamales or they’ll fall apart. About 2 tablespoons of filling is plenty.
Spread the masa evenly, about 1/4 inch thick. Too thin and the filling breaks through; too thick and they’re dense.
Keep the steamer water at a steady simmer for the full cooking time.
Your first few tamales will be messy—that’s normal. You’ll get the hang of it quickly.
Serve with Mexican rice, refried beans, and fresh salsa
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